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Nachos with chunky guacamole

  • 0:30 Prep
  • 0:20 Cook
  • 8 Servings


  • 1 tablespoon olive oil
  • 2 small brown onions, chopped
  • 2 garlic cloves, crushed
  • 600g lean beef mince
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 long red chillies, deseeded, finely chopped
  • 400g can red kidney beans, drained, rinsed
  • 400g can crushed tomatoes
  • extra light sour cream, to serve
  • Cheesy pita bread
  • 4 small pita bread rounds, cut into small wedges
  • 1/2 cup reduced-fat grated tasty cheese

Chunky guacamole

  • 1 small red onion, chopped
  • 1 large avocado, chopped
  • 100g cherry tomatoes, quartered
  • 1/2 cup fresh coriander leaves
  • 1 1/2 tablespoons lime juice


  • 1
    Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
  • 2
    Add cumin, coriander, chilli and beans. Cook, stirring, for 2 to 3 minutes or until fragrant. Add tomato. Reduce heat to low. Simmer for 5 minutes or until thickened. Season with salt and pepper.
  • 3
    Make cheesy pita bread: Meanwhile, preheat oven to 180°C/160°C fan-forced. Grease 2 baking trays. Line with baking paper. Place bread, in a single layer, on trays. Bake for 5 minutes or until browned and crisp. Sprinkle with cheese. Bake for 2 minutes or until cheese has melted.
  • 4
    Make guacamole: Place ingredients in a bowl. Season with pepper. Stir to combine.
  • 5
    Place pita bread on a serving plate. Top with beef mixture and guacamole. Serve with sour cream.

Source: taste.com.au


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